What sort of slow cooker do you guys use ?
It seems like in the netherlands there is a new law which says every slow cooker should go up to around 90 degrees in the end.
Is this temperate too high ?
And how do you control temperature with a tajine ?
Alternative to 100% Wai
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Re: Alternative to 100% Wai
Yes that sounds too high. Mine has three levels, low = 70C (according to my measures), medium and high is boiling.
I'd like still lower than 70, but it is what it is..
I'd like still lower than 70, but it is what it is..
Re: Alternative to 100% Wai
Which model you got ?
Re: Alternative to 100% Wai
http://www.amazon.de/gp/product/B0010YT ... 00_s00_i00
But I'm looking for something that allows even lower temp. The lowest on this is 70-75
Some of those machines used for sous-vide cooking maybe: http://en.wikipedia.org/wiki/Sous-vide
According to that 55-60C is enough.
Or I find some electrician to reengineer the slow cooker :D
But I'm looking for something that allows even lower temp. The lowest on this is 70-75
Some of those machines used for sous-vide cooking maybe: http://en.wikipedia.org/wiki/Sous-vide
According to that 55-60C is enough.
Or I find some electrician to reengineer the slow cooker :D
Re: Alternative to 100% Wai
What's the downside of 70 degrees ?
Fat that get rancid or something like that ?
I heard that the keeping warm mode of the crock pot is 65 degrees.
Fat that get rancid or something like that ?
I heard that the keeping warm mode of the crock pot is 65 degrees.
Re: Alternative to 100% Wai
The higher the heat, the more detrimental cooking is.. I think we're clear about that ;)
And since only 60 is sufficient, why cooking at 70-75.
And since only 60 is sufficient, why cooking at 70-75.
Re: Alternative to 100% Wai Sous-Vide?
I was looking for ways to poach egg whites, and I came across the term "Sous-vide".dime wrote:Some of those machines used for sous-vide cooking maybe: http://en.wikipedia.org/wiki/Sous-vide
According to that 55-60C is enough.
Or I find some electrician to reengineer the slow cooker
It is like I stumbled across a top secret device used by those gourmet chefs to cheat in cooking for their fancy restaurants.
Cooking at a specific temperature to bring out the perfect shade of pink in a steak, fillet or other meats are serious business.
AHHHHHH they are so neurotic, they even went to lengths to differentiate pink colour between 1 to 2 degree Celsius or 3 - 5 * F. Crazy. Despite the very gourmet looking name "Sous-vide", I think that the idea can simply be hacked as pre-cooking a meat in a plastic bag in a temperature controlled water bath.
So my question is do you buy a themometer, temperature gun, or a sous-vide to get the exact temperature of water?
Can we cook with a sous-vide (if we can afford it), instead of a slow cooker, tajine, pot, pan, thermogun...etc?
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Re: Alternative to 100% Wai
I use such a sous-vide machine that can be precisely controlled to 1C resolution. They are cheaper now, I got mine for ~100 eur.
But I just do normal slow cooking, I don't care about the fancy effects of the vacuum sealed plastic method.
But I just do normal slow cooking, I don't care about the fancy effects of the vacuum sealed plastic method.